BOUNTY GARDENS

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 lb (450g) mixed mushrooms, sliced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup (240ml) Madeira wine
• 1 cup (240ml) chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Optional: 2 tbsp cornstarch for thickening
• 2 tbsp cold water if using cornstarch
• Fresh parsley, chopped for garnish

Directions

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
3. In the same skillet, add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add onion and garlic, cooking until softened, about 3 minutes.
4. Pour in Madeira wine, scraping the bottom of the skillet to deglaze. Add chicken broth, tomato paste, thyme, rosemary, and bay leaves. Stir well to combine.
5. Return chicken to the skillet, spooning the sauce over the chicken. Reduce heat to low, cover, and let it simmer for 30 minutes, turning the chicken once.
6. If you prefer a thicker sauce, mix cornstarch with cold water in a small bowl and stir it into the skillet. Cook for an additional 2-3 minutes until the sauce thickens.
7. Remove bay leaves before serving. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.